Quinoa and Peas Cake with yogurt feta Sauce

Spring Dinner

Spring dinner quinoa cakes are crispy on the outside, studded with peas and feta, and served with a creamy, tangy yogurt sauce. Serve them small, as appetizers, or big, as veggie burgers.

– 2 c of cooked quinoa – 1 cup peas OR shelled edamame beans – ¼ c feta – 2 teaspoon salt – black pepper

– ¼ сchopped chives – 1 egg – 1 egg yolk – 1 TB gf flour mix

– For yogurt herb sauce: – ⅛ cup of fresh chives – ⅛ Cup fresh cilantro – 3 garlic cloves – pinch of salt – pepper

Prepare quinoa: rinse ¾ of a cup of dry quinoa seed under several changes of water. Combine it with 1.5 cups of water in a large pot. Bring to a boil, lower heat and continue simmering for 15 minutes, covered. Turn off heat and let stand for 5 minutes, covered.

Fluff with fork; if any water remains in the bottom, cook on low heat a little bit longer until water evaporates.

To prepare sauce, chop herbs finely in a food processor. Add garlic, yogurt, salt and pepper, and process until combined. Set aside.

Mix all of the fritter ingredients together. Preheat a pan to medium-high heat. Add 2 TBs grapeseed oil and fry fritters, one side down, for about 3 minutes.

Once fritters have a golden-brown side, turn them over, lower heat a little to medium, and cook for an additional 3 minutes. Remove from pan.

Serve fritters immediately with sauce on the side, or use them as veggie burger patties with your favourite toppings.